I really don’t think I need to explain the amazingness. Really. Try it.
This really is a fantastic cake. The chocolate cake is moist and soft, and sandwiches a cream filling, just like an oreo! There are also oreos in the batter, which is the most genius idea I’ve ever seen in a cake. Why have just cake when you can have cake AND cookies, all together?? Mind blown.
Maybe we should feed some of this to the Tour riders… that might make their ride over the Alps a bit easier? I think so.
Double Chocolate Oreo Cake! Adapted from here
Light that oven! Just don’t make this on a reeeally hot day. Like I did. Unless you like sweating, a lot. Ew. Hot oven=hot house. Preheat to 350!
Grease and flour 2 9 inch cake pans (or perhaps 3? I think this would work with thinner layers). Line the bottom of the pans with parchment paper.
1.5 c. sugar
1.75 c. whole wheat pastry flour
3/4 c. unsweetened cocoa powder
1.5 tsp baking powder
1.5 tsp baking soda
1 tsp salt
1 c. milk (I used 1%)
1/2 c. organic canola oil
2 tsp vanilla extract
1 c. boiling water
10-15 oreos twisted to separate cookies and reveal cream center (I used the Whole Foods 365 brand sandwich cookies–they are an excellent oreo substitute and this is coming from a certified oreo snob. I do, however, like these perhaps better: no additives or preservatives! yay.)
1/2 c. (1 stick) butter, melted (I used salted)
2/3 c. unsweetened cocoa powder 3 c. powdered sugar
1/3 c. 1% milk
1 tsp vanilla extract
2/3 c. whipping cream
4 tsp powdered sugar
medium dash vanilla extract
1/4 c. oreo cookie crumbs, made from reserved oreo sides (I put these in a baggie and smashed them repeatedly with a rolling-pin. This is very effective and wildly satisfying)
On one layer of cake, place cookie halves that have been separated into the bottom of one pan, cream side up. (I think if I made this again, I would line the bottoms of both pans–it was good, but would have been even better with more oreos in the cake itself).
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be very thin).
Pour batter very carefully into prepared pans. The oreos will float up but that’s no big deal. You can have some fun poking them back down if you’re like me. Little things amuse me.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans and place onto wire racks. Remove parchment and cool completely.
While cake is baking, make your frosting!
Stir cocoa into melted butter. Alternately add powdered sugar and milk, beating to spreading consistency. This will make your arm tired and your mixer hot. Consider yourself warned.
Add small amount additional milk, if needed. Stir in vanilla. This yields enough to cover the whole cake—it doesn’t look like it, but it does!
Also make cream filling: In the bowl of an electric mixer, whip the cream, sugar and vanilla until stiff. Gently fold in the cookie crumbs.
When cake is completely cooled, make icing dam around the top edge of the layer of cake that has oreos baked into it. This prevents the cream from spoozing out… which would be sad. I piped this with a ziploc baggie with the tip cut off.
Fill icing dam with a layer of cream filling and top with second cake layer. Frost. Decorate accordingly. Feel free to add sprinkles, I won’t tell.
Serve or store in refrigerator. Feed to your favorite professional bike rider attempting to win the Tour. Watch him win, on account of cake.
Eat with ice cream! Duh. Like I really had to tell you that.